Mediterranean Lamb -

Mediterranean Lamb

A succulent way of cooking a shoulder of lamb. Boning makes carving so much easier and the stuffing adds extra flavours to the meat. Serve for a special family meal.

Ingredients

1 tablespoon olive oil
1 small onion, chopped finely
1 clove garlic, crushed
50 g (2 oz) button mushrooms, chopped finely
75 g (3 oz) risotto rice, cooked
12 stuffed olives, chopped finely
1 teaspoon chopped oregano
1 tablespoon chopped parsley
1 shoulder of lamb, weighing 1½ - 2 kg (3½ - 4½ lb), boned
150 ml (¼ pint) dry white wine
1 teaspoon paprika
2 tablespoons tomato purée
1 each green, red and yellow pepper, cored and seeded
1 tablespoon cornflour, blended with 2 tablespoons water
Salt and pepper to taste

Details

Serves: 8

Method

Place the oil, onion and garlic in a small howl, cover and cook on HIGH for 2 minutes. Add the mushrooms and cook for 1 minute. Stir in the rice, olives, herbs, salt and pepper.

Place the lamb skin side down on a board and season well. Spread the rice mixture over the meat, roll up and tie securely with string. Weigh the joint and calculate the cooking time, allowing 12 minutes per 500 g (1 lb) on MEDIUM.

Place the lamb in a roasting bag in a dish and cook on MEDIUM for half of the calculated cooking time. Remove from the bag and place in the dish.

Mix the wine, paprika and tomato purée together, then pour over the lamb.

Cut the peppers into strips or chunks, then place around the lamb. Cover and cook on MEDIUM for the remaining cooking time.

Pour off the juices into a jug. Cover the lamb and peppers and leave to stand for 25 minutes.

Skim off the fat from the juices, add the blended cornflour and cook on HIGH for 3 minutes. Stir in the peppers and season with salt and pepper if necessary.

Serve the lamb carved in slices with the sauce served separately. 

Preparation time: 30 minutes, plus cooking rice
Power setting: HIGH and MEDIUM
Cooking time: 48 minutes - 1 hour, approximately
Standing time: 25 minutes

Related food category:

• Lamb